Almond Egg Custard recipe – healthy & easy
Pump up the fiber of this sweet, creamy dessert by serving it with fresh berries. A blend of raspberries, blueberries, and strawberries tossed in a touch of melted strawberry spreadable fruit will add great color and flavor.
fat-free egg substitute
splenda or other granular sugar substitute
slivered almonds, toasted
- Preheat the oven to 350Â°F. Coat six 8-ounce custard cups with cooking spray. Place in a baking pan.
- Combine the milk, egg substitute, Splenda, and almond extract in a blender. Pulse until well blended. Pour into the custard cups.
- Top each with 1 tablespoon of the almonds and a sprinkle of the cinnamon. Place the baking pan in the oven and pour boiling water around the custard cups until halfway up the cups.
- Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.
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